Butternut squash and tomato bisque
VEGAN / GLUTEN-FREE / SERVES: 4
2 tbl olive oil
1 yellow onion, chopped
14 oz bag of frozen butternut squash
3 garlic cloves, minced
1 tsp ground cumin
1 tsp ground coriander
½ tsp red pepper flakes
½ tsp smoked paprika
1 tbl white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups vegetable broth
½ c dry quinoa
2 c kale, chopped
salt + pepper
Takes about an hour.
Heat the oil in a large pot over medium heat. Add the onion and some salt + pepper. Cook and stir until the onion is soft, about 5 minutes.
Add the butternut squash and cook for a few minutes. Then stir in the garlic, cumin, coriander, paprika, and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan.
Add the tomatoes, broth, and quinoa. Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 30 minutes.
When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Adjust salt and spices to taste.